Wipe each mushroom with a damp paper towel. Gently pull the stems out of the caps.

Finely chop half of the mushroom stems. Discard the other half of the stems today.

Combine cream cheese and chopped stems in a bowl. Add the garlic powder and the dried parsley.

Spoon the cheese mixture into each mushroom cap. Press it down so it stays inside well.

Mix breadcrumbs with melted butter and parmesan cheese. Sprinkle this mixture over the cream cheese filling.

Place the mushrooms on your prepared baking sheet. Bake for twenty minutes until the tops are brown.